Title: Chile poblano with verde sauce
 Categories: Chicken, Mexican, Sauces
      Yield: 2 Servings
 
      1    Chicken, Boiled And Shredded
      8    Fresh Ortega Chiles
     16 oz Grated Mozzarella *
      2 c  Verde Sauce

MMMMM------------------------VERDE SAUCE-----------------------------
      4 oz Fresh Tomatillos
      7    Yellow Chiles **
      1    Chopped Onion
    1/2 ts Salt
    1/2 ts Sugar
      1 ts Garlic Powder
           Water, 1/2 To 1 Cup
 
  * Use any low fat cheese, Mozzarella Monterey Jack or cheddar. ** Let
  the number of hot chiles depend on the hotness of the chile. VERDE
  SAUCE: Boil tomatillos for approximately 15-20 minutes. Drain. Cool
  with cold water. Peel outer brown skin off.  In a blender, blend all
  ingredients until smooth.  Set aside until needed. Preheat oven to
  350øF. In a large pot, boil whole chicken with salt, pepper, 1 ts
  oregano and 1 whole bay leaf for 40 - 45 minutes until chicken falls
  off bone. Remove skin. Cool. Shred chicken. Blanch chiles in boiling
  water. Peel off outside skin. Let cool. Slit chiles open lengthwise.
  Stuff each chile with 3-4 ounces of chicken and 2 ounces cheese.  Lay
  chiles in a 9" X 13" baking dish. Cover chiles with verde sauce.
  Sprinkle with grated cheese. Heat in oven for 20 minutes. Serve with
  rice and beans if desired.